ABSTRACT

Phytochemical, antimicrobial and antioxidant properties of turmeric rhizome were studied. The results obtained show the presence of different phytochemicals including alkaloid, flavonoid, saponin, tannin, phenol, HCN and starch at different levels of detection. Quantitative analysis result indicated varying concentrations of the different phytochemicals including alkaloid 0.65%, flavonoid 0.57%, saponin 0.17%, tannin 0.88%, phytate 0.37%, phenol 1.09% and HCN 9.38mg/kg. Test on antimicrobial activity revealed varying levels of activity of the plant extract in different solvents, with regard to different microorganisms. Water extract was the most potent against Staphylococcus aureus (12.67mm), Escherichia coli (15.00mm), Candida albicans (21.67mm) and Penicillium notatum (14.67mm). But ethanol extract was the most potent against Aspergillus niger (20.33mm). While the levels of activity against these microorganisms varied, they were all lower than the inhibition of standard antibiotics which had ranges of 17.33mm, 23.00mm (bacteria) and 21.33mm to 29.00mm (fungi). The methanol extracts were  more potent on Staphylococcus aureus (12.00mm) and Penicillium notatum (12.33m), while other microorganisms were less susceptible. The minimum inhibitory concentration of the different extracts were in the range of 100g/ml to 200g/ml. Extract of the turmeric rhizomes demonstrated antioxidant activity in the form of scavenging (55.81%), reducing activity (41.67%) and chelating activity (43.81%). It was noted that the turmeric rhizome is rich in phytochemicals which conferred on it strong antimicrobial and antioxidant activities and thus leaving it with potentials for utilization in many useful areas like Pharmacology and Medicine.